Best of Boston

Exec chef David Bazirgan has quickly made his mark since taking the helm at this non-traditional izakaya last year. How? By bringing in even more international ideas while still working within Uni’s Japanese-ish parameters: think tajin-spiced and tempura-fried firefly squid, or mushroom-and-unagi cannelloni with foie gras and creamy French vin jaune sauce. Some things never change, though — namely the-umami-packed Uni Spoon, a single-bite icon Back Bay lifers couldn’t live without.